Amaranth Greens on Bhakri

Ingredients 

• ½ cup amaranth micro greens
• ¾ cup rice flour
• Salt to taste
• 1 tablespoon oil
• 1 tablespoon garlic, chopped
• 1-2 green chillies, chopped
• 1 medium onion, finely chopped
• Fresh scraped coconut  for garnish

Method

1. To make the dough, heat ¾ cup water in a non-stick pan, add salt, cover the pan and bring it to a boil. Add rice flour, mix, cover and cook for a minute.
2. Sprinkle some water, mix, cover and cook for a minute. Remove the pan from heat and transfer the mixture onto a plate. Sprinkle some water and knead into stiff dough. Cover with damp muslin cloth and set aside.
3. To make amaranth sabzi, heat oil in another non-stick pan, add garlic and sauté till golden.
4. Add green chillies, mix and saute for 1 minute. Add onion, mix and sauté till onion turns golden. Add amaranth greens and salt and mix lightly. Take the pan off the heat and transfer the sabzi into a bowl.
5. Heat a non-stick tawa.
6. Drizzle some oil on the dough, divide the dough into small equal portions and flatten them with your fingers to make small discs. These are mini bhakris.
7. Place the bhakris on the hot tawa and roast, turning sides, till evenly golden on both sides.
8. Place bhakris on a serving platter. Shape the sabzi into quenelles with 2 spoons and keep one on each bhakri. Garnish with scraped coconut and serve.